Balinese kitchen


	Balinese Kitchen

Balinese food gets it’s characterestic flavour from a blend of spices,herbs, roots and other savory ingredients which are prepared in different ways. The basic seasonings known as base - pronounced barseh -are sometimes finely chopped or sliced, other times pounded to a fine paste.

Some spice pastes are made from raw ingredients or are steamed or roasted before pounding.

These spice pastes can be prepared in advanced and stored in a refrigrerator for up to one week. They can also be divided into smaller quantities and deep frozen.

If you are using a mortar and pestle, grind the dry spices such as pepper and coriander first, then add the hardest ingredients, the roots such as Galangal and Aromatic Ginger. When these are finely ground, add the shallots and chillies, then finally soft ingredients such as a shrimp paste.


	If using a food processor, blend the dry spices first then add all other ingredients, except the oil. Spice pastes keep refrigerated for up to two weeks, or spread finished spice paste in ice cube tray and freeze. Once frozen paste will keep easy up to 1 month.

Some examples:

basic spice paste
base be sapi (spice paste for beef)
base be siap (soice paste for chicken)
base be pasih (spice paste for seafood)
sambal matah (raw shallot and lemon grass dressing)

Of course there are more recipes: so enjoy my cooking course!


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